Print: Easter Popcorn

This popcorn is an easy and festive way to enjoy some leftover Easter candy! You can use any kind of candy, nuts, or "mix-ins" that you like! And make sure to adjust the salt at the end, it really helps to balance out the sweetness! Make sure to store this in a cool, dry, and airtight container, or the popcorn will become soft. It should be eaten within a few days of being made.

Prep

20 min

Cook

20 min

Servings

Difficulty

Medium

Ingredients

7 cups plain popped popcorn , unsalted
1 cup mini chocolate candy-coated eggs , such as Cadbury®
1 cup sweetened flaked coconut
0.5 cups chopped almonds
1 , 8 ounce
1 tablespoon unsalted butter
0.13 teaspoons almond extract , Optional
0.25 teaspoons salt , or to taste

Instructions

1 Line a baking sheet with parchment paper. Set aside.
2 Place popcorn, chocolate eggs, coconut, and almonds together in a large bowl. Toss to combine.
3 Pour white chocolate chips into a small microwave-safe bowl. Microwave until chocolate is melted, stirring every 30 seconds, about 2 minutes. Stir in butter and almond extract until fully melted and incorporated.
4 Pour melted chocolate mixture over popcorn mixture and toss to thoroughly coat. Sprinkle in salt; stir. Pour mixture onto the prepared baking sheet. Adjust salt to taste.
5 Let popcorn cool and harden before serving.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/easter-popcorn